Residual moisture content as related to collapse of freeze-dried sugar matrices
Amorphous sugars were prepared by freeze-drying 20% (w/w) aqueous solutions of lactose, sucrose, trehalose and maltose. The dried samples were further dehydrated over P2O5 for 1 wk at 25, 35 or 45°C, and the residual moisture content was determined using oven drying or a thermogravimetric balance. R...
| Autores principales: | Bonelli, P., Schebor, C., Cukierman, A.L., Buera, M.P., Chirife, J. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v62_n4_p693_Bonelli |
| Aporte de: |
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